Candied Pecans

These quick and easy recipe shows you How to Candy Pecans for the best sweet and salty garnish, mix-in, salad topping, or snack.  They are super versatile, crazy simple to make, and totally addicting.

You can try making these with different combinations of sweet and savory spices or even use different types of nuts.  Soon enough, you will be adding these to absolutely everything, from breakfast through dessert. 

Easy Candied Pecans with Brown Sugar

We can’t get enough of candied pecans for a million reasons, and this recipe will show you how.  Not only are they insanely addicting, but they are also super simple and can be used on so many dishes! 

Sure, they are amazing on salads, but they can be used to add tons of sweet and salty flavor and crunchy texture to everything from cookie dough to pancakes to Sweet Potato Casserole.

During the holidays, they are also perfect for gifting.  Fill up a mason jar with candied pecans, throw on a cute tag, and gift away.

Key Ingredients You Will Need

• Pecans – I usually use whole pecan halves, but if all you have are pieces they will work.  Just keep a close eye on them while they toast as they may not take as long as the halves.  You can also substitute other nuts like walnuts, hazelnuts, peanuts or pistachios.  
• Butter – you can use unsalted butter or salted butter, depending on your taste.
• Brown Sugar – you can use light or dark brown sugar.  Dark brown will give you a stronger molasses flavor than light.
• Ground Cinnamon – use your favorite type of ground cinnamon.  If you like things a little spicy, add a pinch of cayenne pepper!  Or, toss in a bit of your favorite warm baking spices.

How to Make Candied Pecans

1. Toast pecans.  In a large frying pan over medium heat, add pecans in a single layer and toast, stirring occasionally, until fragrant and lightly golden.  You may need to do this in a couple of batches.  Once toasted, remove the pecans and set them aside.
2. Cook the brown sugar mixture.  In a medium saucepan, add the butter, brown sugar, cinnamon, salt, and water.  Bring to a boil, then continue to boil for 2 minutes, constantly stirring, until the liquid has reduced.
3. Combine the sugar and nuts.  After 2 minutes, turn off the heat and add the toasted pecans and vanilla extract to the pot.  Stir until coated, then pour the pecans onto a baking sheet lined with parchment paper and spread out so that the nuts aren’t touching.
4. Bake.  Bake in a preheated 350-degree oven for 5 minutes, then remove from the oven and let cool completely.
5. Serve or store.  Use immediately, as a garnish or snack, or store in an airtight container in the fridge.  Enjoy!

Recipe Variations

• Add spices.  Both sweet and savory spices would taste great on this recipe for Candied Pecans, depending what you are using them for.  If you plan to toss these onto a salad or a cheese plate, try adding a pinch of cayenne pepper and some cumin.  Or, if you plan to use them to serve with ice cream or to top a pie, try adding in cardamom, nutmeg, ginger or even pumpkin pie spice.
• Try different nuts.  This recipe works great with basically every nut, including cashews, peanuts, walnuts, hazelnuts, almonds and pistachios.  You’ll need to adjust the toasting time, but otherwise you will make them exactly the same way.
• Use maple syrup.  Try using half maple syrup and half brown sugar.

Frequently Asked Questions

Storing Instructions

• Room Temperature: store in an airtight container at room temperature for up to 1 week.
• Refrigerator: store in an airtight container in the fridge for up to 3 weeks.
• Freezer: store in freezer bags or another airtight container for up to 1 month.

More of our Favorite Pecan Recipes:

• Caramel Pecan Pie
• Caramel Pecan Monkey Bread
• Sweet Potato Casserole with Pecan Streusel Topping
• Pumpkin Stuffed French Toast with Pecan Crumble
• More Desserts
• More Garnishes

These candied brown sugar pecans are insanely addicting, super simple, and can be used on so many dishes from salads to ice cream. They’re sweet, salty and add loads of texture.